Tray Of Carnitas Fajitas Recipe
Make Tray Of Carnitas Fajitas Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Carnitas
Fajita / Spice Mix
Fajita Tray & Toppings
Method
Carnitas
- 1
Preheat and season
Preheat oven to 300°F (150°C). Pat the pork shoulder pieces dry with paper towels. Rub the pork all over with 2 tsp kosher salt and 1 tsp black pepper.
- 2
Sear the pork
Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add 2 tbs vegetable oil. When shimmering, sear the pork pieces 3–4 minutes per side until deeply browned on all sides. Work in batches if necessary so the pork browns rather than steams.
- 3
Assemble for braising
Remove the pork briefly to a plate. Add the quartered onion and whole garlic cloves to the hot pot and cook 2 minutes, scraping up browned bits. Return the pork to the pot. Add 2 bay leaves, 1 tbs dried oregano, 1 tsp ground cumin, 1 cup orange juice, 2 tbs lime juice and 1 cup low-sodium chicken broth. The liquid should come about 1/3 to 1/2 up the sides of the pork—add a little extra broth or water if needed. Bring to a gentle simmer on the stovetop.
- 4
- 5
Shred and reduce juices
Remove the pot from the oven. Transfer pork to a cutting board and shred with two forks, discarding any large pieces of excess fat and the bay leaves. Skim fat from the braising liquid in the pot, then place the pot on the stovetop over medium-high heat and simmer the remaining liquid 5–8 minutes to slightly concentrate the flavor. Return 1/2–3/4 cup of the reduced braising liquid to the shredded pork and toss to moisten; reserve the rest for serving if desired.
Fajita / Spice Mix
- 6
Make the spice mix
Combine 2 tbs chili powder, 1 tbs smoked paprika, 2 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp kosher salt, 1 tsp black pepper and 1/4 tsp cayenne (if using) in a small bowl. Stir until homogenous. This is your fajita spice mix.
- 7
Season meat and vegetables
Reserve about 2 tbs of the spice mix to toss with the shredded carnitas (add more to taste). Use the remaining spice mix to season the peppers and onions (see next section).
Fajita Tray & Toppings
- 8
Prep peppers and onions
Preheat oven to 425°F (220°C) with a rack in the upper-middle position for good caramelization. On a large rimmed sheet pan, combine the sliced red, green and yellow bell peppers and the 2 sliced yellow onions. Drizzle with 3 tbs olive oil and sprinkle with about 2–3 tbs of the fajita spice mix (toss to coat evenly). Spread vegetables in an even layer so they roast rather than steam.
- 9
- 10
Crisp the carnitas
While the vegetables roast, toss the shredded pork with the reserved 2 tbs spice mix and an additional 1/4 cup of the reduced braising liquid (if available) to moisten. Spread the shredded pork in a thin, even layer on a separate rimmed sheet pan (or the other side of the same pan if there’s room). Place under the oven broiler (or set oven to 500°F / highest bake) 6–10 inches from the heat and broil 5–8 minutes until edges are crisp and caramelized, stirring once halfway through to create pockets of crunchy carnitas. Watch closely to avoid burning.
- 11
Finish and assemble the tray
Combine the roasted peppers/onions and crisped carnitas onto a single serving tray, arranging in parallel or mixed as you prefer. Sprinkle with chopped cilantro and squeeze lime juice over the top. Offer shredded cheese, sour cream, pickled jalapeños and extra lime wedges alongside.
- 12
- 13
Serve
Serve the tray family-style: scoop carnitas and peppers onto warm tortillas and top with shredded cheese, a dollop of sour cream, pickled jalapeños, chopped cilantro and a squeeze of lime. Pass extra braising liquid on the side for moistening as desired.